• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.936-941
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• 2000

To assess functional properties of chungkugjang (CK), a traditional Korean soyfood, fermented with black beans at $42^{\circ}C$ for 72 hrs, some biological activities of methanol extract of CK and the changes in phytoesterogen (daidzein, genistein) contents during fermentation were investigated. The methanol extract of CK (MEC) prepared with soybean had no or a little antibacterial activity. MEC prepared with black bean inhibited the growth of all bacteria tested, and MEC of small black bean was higher in antibacterial activity than that of large black bean. Hydrogen-donating activities of MEC of large and small black bean were 76.4 and 75.5%, respectively, which were higher than that of soybean being 67.3%. Nitrite-scavenging activity was found to be above 90% in all MECs tested as compared with control group. MEC showed strong antioxidant activities against both peroxidation of linoleic acid and $H_{2}O_{2}-FeSO_{4}-induced$ peroxidation of rat liver homogenate. The antioxidant activities were high in the order of small black bean, large black bean and soybean. Contents of genistein and daidzein were gradually increased during fermentation of CK. The isoflavones were higher in black bean CK than in soybean CK and higher in large black bean CK than in small black bean CK. In black beans genistein content was about twice as much of daidzein.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.742-750
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• 2014

This study was done in order to investigate the changes in quality of Cheonggukjang for soybean cultivars during fermentation. Cheonggukjang of 14 cultivars that were inoculated with Bacillus subtilis 15893 was produced, and, then, it was measured for hardness, proximate composition, amino nitrogen, enzyme activity, and total aerobic bacteria counts. In a raw bean, the highest hardness value was 16,975 g from Sunyu. In a steaming bean, Jangwon had the highest hardness value and the lowest aerobic bacteria counts of forty-eight hours fermented Cheonggukjang. Saedanbaek, whose protein contents was highest in raw bean, was also highest in Cheonggukjang. The amino nitrogen content of twenty-four hours fermented Cheonggukjang was highest in Saeol and Sunyu while forty-eight hours fermented Cheonggukjang was highest in Singi, Daol, and Milyang 231. In the protease activity, Saedanbaek had the highest and total aerobic bacteria count that were either increased or held as time went on ; twenty-four hours fermented Cheonggukjang was highest in Milyang 231 and Keunol while forty-eight hours fermented Cheonggukjang was highest in Chunsang.

• Journal of Nutrition and Health
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• v.46 no.1
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• pp.5-14
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• 2013

The anti-obesity effects of fermented black bean were tested with mice fed a high fat diet for seven weeks. Body weight gain and feed efficiency ratio (FER) in the high fat diet control (HC) group were markedly higher, compared with those of the normal control (NC) group, but were significantly lower in the 2% black bean powder supplemented high fat diet (BB) group and 2% black bean powder fermented by M. pilosus supplemented high fat diet (BBM) group, compared with those of the HC group. Food intake in the HC and BB groups was significantly lower than that of the NC and BBM groups. Water intake in the HC group was significantly lower than that of the NC group, but was higher in the BB and BBM groups, compared with that of the HC group. On the other hand, relative liver and kidney weight in the HC group was lower than that of the NC group, but was higher in the BB and BBM groups, compared with that of the HC group. In addition, whereas epididymal fat weight in the HC group was markedly higher than that of the NC group, it was significantly lower in the BB and BBM groups, compared with that of the HC group. Meanwhile, hepatic GSH in the HC group was significantly lower than that of the NC group, but was slightly higher in the BB and BBM groups, compared with that of the HC group. Although hepatic LPO in the HC group was dramatically higher than that of the NC group, it was significantly lower in the BB and BBM groups, compared with that of the HC group. In addition, serum TG, total cholesterol, and LDL-cholesterol in the HC group was significantly higher than that of the NC group, but was significantly lower in the BB and BBM groups, compared with that of the HC group. On the contrary, HDL-cholesterol in the HC group was significantly lower than that of the NC group, but was higher in the BB and BBM groups, compared with that of the HC group. In addition, activity of XOR D type in the HC group was lower than that of the NC group, but was slightly higher in the BB and BBM groups, compared with that of the NC group. Activities of ROS scavenging enzymes, such as SOD, GPX, and GST in the HC group were significantly lower than those of the NC group, but were significantly higher in the BB and BBM groups, compared with those of the HC group. In addition, serum ALT activity in the HC and BB groups was higher than that of the NC group, but was significantly lower in the BB and BBM groups, compared with that of the HC group. In histopathological findings, hepatic fat accumulation in the HC group was higher than that of the NC group, but was lower in the BBM group, compared with that of the HC and BB groups. In particular, antiobese, hypolipidemic, and antifatty liver effect of black bean powder fermented by M. pilosus was specifically higher than that of non-fermented steamed black bean. In conclusion, the constituents of black bean fermented by Monascus pilosus have been proven to not only inhibit obesity and hyperlipidemia but also decrease hepatic fat accumulation in high fat diet-induced obese mice.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.1-11
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• 2016

To enhance the physiological activities of roasted coffee (RC), 30 kinds of green coffee beans (GCB) with different cultivating areas and varieties were fermented with Monascus ruber mycelium (MR) by solid-state culture. After the dried MR-fermented GCB was subjected medium roasting, each RC was extracted with hot-water. Among the hot-water extracts, the highest yield was the hot-water extract of RC from MR-fermented Indonesia Mandheling GCB (15.5%). However, the hot-water extract of RC from MR-fermented Ethiopia Sidamo GCB showed significantly higher polyphenolic contents (3.08 mg GAE/100 mg) and ABTS free radical scavenging activity (25.41 mg AEAC/100 mg). Meanwhile, the hot-water extract of RC from MR-fermented Vietnam Robusta GCB showed not only the effective inhibition of $TNF-{\alpha}$ level (73.7% inhibition of LPS-stimulated control) from LPS-stimulated RAW 264.7 cells but also significant inhibition of lipogenesis (63.5% inhibition of lipid differentiation control) in 3T3-L1 pre-adipose cells. In conclusion, these results suggest that roasted coffees from Ethiopia Sidamo and Vietnam Robusta green coffee beans fermented with Monascus ruber mycelium using solid-state culture could have industrial applications as functional coffee beverages.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.46-50
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• 1978

Aflatoxin, a mixture of the at least four toxic and carcinogenic metabolites, is known to be produced by only a few fungi. The toxins were designated aflatoxins because they were produced by the mold Aspergillus flavus(A. flavus). However, at least four other toxins and other species of the genus A. niger, A. parasiticus A. ruber and wentii have been reported to produce aflatoxins. And also the identical compounds may also be produced by molds, the Pencillium. At least four different species of Penicilliurn have been reported to produce aflatoxins (P. citrinurn, P. frequentans, P. puberulurn. and P. variable). So it is now known that the problem of Aflatoxin is not restricted to the single species A. flavus, even though that is a very common mold. Also additional aflatoxins have been discorvered. For sereral years, only four aflatoxins were known: $B_1, B_2, G_1$ and $G_2$, so designated by reason of their fluorescence and chromatographic charateristics. It is now known that there are really two new toxic materials in the milk. During the past year(1966) they were christened aflatoxin $M_1$ and $M_2$, since they were first found in milk. The two other and most recently discorvered aflatoxins were isolated late in 1966 from cultures of A. flavus, and were designated aflatoxin $B_2a$ and aflatoxin $G_2a$. In order to obtain a breaf information about extent of contamination of foodstuffs by aflatoxin which is known to produce eight different mold, aflatoxin detection of cereals and fermented foods on sale, such as polished rice, barley, wheat, wheat flour, lentil, red bean, soy bean, noodle, kochuj ang and Dwenjang (fermented soy bean paste) and chong Kuk, were carried out. The results of this investigation were summarized as follows: The hexane:$CHCl_3$ extracts of polished rice, barley wheat, wheat flour, lentil, red bean, noodle and kochujang yielded fluorescent spots on thin layer plates. However their Rfvalues were different from those of authentic aflatoxins. The fluorescent substances of the extract from soy bean, Dwenjang and chong kuk showed very similar Rf values to those of the standard aflatoxins. By two dimensional thin layer chromatography and comparison of ultra violet absorption spectra, it was found that these fluorescent substances were not aflatoxins. To conclude, aflatoxins themselves were not detected directly in those samples tested.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Analytical Science and Technology
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• v.9 no.1
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• pp.52-61
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• 1996

Detectable levels of several free D-amino acids were found in some food. This was accomplished by using a column switching method. The determination of total amount of D- and L-amino acids was based on an achiral separation with a $C_{18}$ column. The level of D-amino acids to L-amino acids was determined by the column switching system including the postcolumn reaction detection of the amino acids derivatized with O-phthalaldehyde. The chiral separation of the postcolumn detection system was carried out with chiral crown ether column. This system was applied for the micro-determination of D-amino acids in food such as soy sauce, fermented soy bean and beans. It turned out that the sampling process is critical for the trace analysis of D-amino acids under this achiral / chiral coupled-column system. It was found that commercial soy sauce contained 42ppm, conventional soy sauce 102ppm, fermented soy bean 8.34mg per 1g and bean 2.87mg per 1g sample for phenylalanine. D-phenylalanine was found 0.67% in commercial soy sauce, 0.34% in conventional soy sauce, less than 1.81% in fermented soy bean, and Jess than 2.82% in bean.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.91-105
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• 2001

Chou-cream bread and Red bean paste bread were made by sponge & dough method with the sweet dough formula. The bread quality was studied by the measurements of the temperature variation, the fermentation level of frozen dough in the special condition(dough conditioner of 5$^{\circ}C$, 10$^{\circ}C$, 15$^{\circ}C$, 20$^{\circ}C$ and 30$^{\circ}C$), the product volume and thesensory evaluation with frozen dough thawed, fermented and baked. When thawing temperature was low, the core temperature of frozen dough increased slowly and the time for thawing and fermentationwas long. In thawing and fermentation, the core temperature of Red bean paste dough increased faster than that of Chou-cream dough. When the thawing conditions of dough conditioner(retarder) were 20$^{\circ}C$ and 30$^{\circ}C$, the level of total time decrease for thawing and fermentation was 55 and 86 min in Chou-cream dough and 62 and 90 min in Red bean paste dough respectively in comparison to dough conditioner of 5$^{\circ}C$. In volume of baked products, they showed no significant difference for three weeks of storage, but slight difference for four weeks of storage. The result was that Chou-cream bread was larger than Red bean paste bread in the decrease of volume. In sensory evaluation, the bread quality became low according to the time. When stored for four weeks in the freezer, significant differences were found in Chou-cream vread, but slight difference appeared in Red bean paste bread. The research identified that Red bean paste dough was more effective in manufacturing time than that of Chou-cream dough, when thawing temperature was high, and if frozen dough was thawed in the retarder of lower than 20$^{\circ}C$, the bread quality in terms of volume and sensory evaluation had no significant difference in comparison to the none-freezing Red bean paste bread.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.477-490
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• 2018

This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.

• Nutrition Research and Practice
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• v.6 no.5
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• pp.381-388
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• 2012

The objective of this study was to determine protein quality and hematological properties of infant diets formulated from local food materials. The food materials were obtained locally, fermented, and milled into flour. The flours were mixed as 70% popcorn and 30% African locust bean (FPA), 70% popcorn and 30% bambara groundnut (FPB), and 70% popcorn, 20% bambara groundnut, and 10% African locust bean (FPAB). Proximate analysis, protein quality, hematological properties, and anthropometric measurements of the animals fed with the formulations were investigated. The protein contents of the formulated diets were significantly higher than that of Cerelac (a commercial preparation) ($15.75{\pm}0.01g$/100 g) and ogi (traditional complementary food) ($6.52{\pm}0.31g$/100 g). The energy value of FPAB ($464.94{\pm}1.22\;kcal$) was higher than those of FPA ($441.41{\pm}3.05\;kcal$) and FPB ($441.48{\pm}3.05\;kcal$). The biological value (BV) of FPAB (60.20%) was the highest followed by FPB (44.24%) and FPA (41.15%); however, BV of the diets was higher than that of ogi (10.03%) but lower than that of Cerelac (70.43%). Net protein utilization (NPU) of the formulations was 41.16-60.20%, whereas true protein digestibility was 41.05-60.05%. Metabolizable energy (232.98 kcal) and digestible energy (83.69 kcal) of FPAB were the highest, whereas that of FPA had the lowest values. The protein digestibility values corrected for amino acid score of the diets (0.22-0.44) were lower than that of Cerelac (0.52), but higher than that of ogi (0.21). The growth patterns and hematological properties (packed cell volume, red blood cells, hemoglobin, mean corpuscular hemoglobin concentration, mean corpuscular hemoglobin, and mean corpuscular volume) of the formulated diets were higher than those of ogi, but lower than those of Cerelac. In conclusion, we established that the FPAB food sample was rated best in terms of protein quality over the other formulated diets. Therefore, a FPAB blend may be used as a substitute for ogi.